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Cranberry Pistachio Cookies – perfectly festive cookies for your holidays! Gluten free, Oil free, and Vegan. Cookie exchange anyone?
The littles and I recently had a cookie baking extravaganza. I tested quite a few recipes in one day and, although they all turned out well, these chewy Cranberry Pistachio Cookies were the clear winner. We all agreed on the same thing – it might be a Christmas miracle. 🙂
They are reminiscent in texture to my Cinnamon Sugar Cookies and Chocolate Molasses Cookies. All of these cookies are made with almond flour, making them naturally gluten free. They are also oil free and, obviously, egg free. Crispy on the outside and chewy on the inside – it’s definitely the way we prefer our cookies in this house.
Holiday Cookie Swap
Holiday cookie swaps are popular this time of year. With so many people these days developing allergies to traditional ingredients like gluten, eggs and dairy, it can be a big bummer if you can’t actually eat the cookies you bring home. Do everyone a favor and make your cookies allergy friendly this year. But you don’t have to sacrifice flavor to enjoy a gluten free vegan cookie! Everyone will like these Cranberry Pistachio Cookies regardless of allergies or not!
Warning: These cookies do contain nuts. If you’re allergic to nuts, try my Crunchy Gluten Free Pumpkin Chocolate Chip Cookies or my Sunflower Fig Balls (which also have NO added sugars!)
Cranberry Pistachio Cookies
I hope you love these Cranberry Pistachio Cookies as much as we do. If you try them, please leave me a comment below with your feedback and star rating. Snap a quick pic and find me on social media too. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Cranberry Pistachio Cookies (gluten free, vegan)
Ingredients
- 2 ½ cups almond flour
- ½ cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup almond butter
- ½ cup pure maple syrup
- ½ cup unsweetened original almond milk
- 2 tsp pure vanilla extract
- ½ cup dried cranberries
- ¼ cup chopped shelled pistachios
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
- In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla.
- Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients.
- Stir in the cranberries and pistachios and mix well.
- Scoop out 1-2 tbsp of dough and place onto the parchment lined cookie sheet. Leave at least a couple inches in between each scoop of dough because these cookies will spread.
- Bake for 9-11 minutes until golden brown and starting to firm up.
- Transfer to a cooling rack to continue to cool completely. Cookies will continue to firm up as they cool.
- Enjoy!
Whitney E. RD says
These look perfectly chewy! And what a great combo – pistachios and cranberries go great together!
Jenn S. says
They really do! Thanks, Whitney!
Christine says
These cookies look delicious! My husband would really love them 🙂 So good!
Jenn S. says
Thanks, Christine! I hope you both enjoy them!
Jessica @Small Bites by Jessica says
These sound fabulous! Love that cranberry pistachio combo!
Jenn S. says
Thanks, Jessica! They’re so good together!
amanda -runtothefinish says
My best friend hosts a cookie swap every year and it’s so much fun!! I’m always looking for ideas to switch it up so this is a great option
Jenn S. says
I love cookie swaps! How fun!
Amy Katz from Veggies Save The Day says
Cranberries and pistachios are perfect together!
Jenn S. says
I agree!
Karen Littel says
Can these cookies be frozen?
Jenn S. says
Hi, Karen. I honestly don’t know. Cookies don’t last that long in our house. 🙂 If you try it, let me know how it goes.
Sarah says
Pistachios are my FAVORITE!!! Your cookies look so festive with the red and green flecks!
Jenn S. says
Thanks, Sarah!
Cadry says
I love that these are made with almond flour! I have a bag sitting in my cupboard, and I wasn’t sure what I was going to do with it. Plus, pistachios are one of my all-time favorite nuts. It’s a win/win!
Jenn S. says
Thanks, Cadry! Almond flour is my go-to for cookies these days. So good!
Mel says
I love these seasonal cookies! Almond flour has such a lovely flavour and it’s great that they are oil-free!
Jenn S. says
I agree – love almond flour. It’s basically my go-to for cookies now. Thanks, Mel!
Bethany via athletic avocado says
Yay for cookie month! These cranberry pistachio cookies look incredible, crispy, chewy and studded with my favorite nut! I love the healthy, whole-food ingredient list here 🙂
Jenn S. says
Thanks, Bethany! Enjoy!
Dianne's Vegan Kitchen says
I usually have a Christmas cookie swap, but I’ve been too busy this year. I need to get in the kitchen and start baking these cookies right away for myself, though! 🙂
Jenn S. says
Oh, for sure. No need to share!! 🙂
Becky Striepe says
I would love to get these in a cookie exchange. YUM!
Jenn S. says
🙂 Thanks, Becky!
Mary Ellen - VNutrition says
These look so delicious! I’m obsessed with pistachios so these will be perfect for me!
Jenn S. says
Oh, me too. I could eat a whole bagful! I have to portion them out so I don’t overdo it. LOL! Thanks, Mary Ellen!
Vivian | stayaliveandcooking says
Ohhh they look delicious! I love cookies with pistachio, and I love that you made them vegan too.
Jenn S. says
Thanks, Vivian! So good!